Cardamom Bee Cookie Sandwiches
Photo Nur Schlenker
From the Bakers
“A delicate cardamom semolina shortbread with sweet buttercream and honey, it looks positively adorable, but not adorable enough to not get eaten!” - Nur
“These bee-rific bumble bee cookies are the heart, body, and soul of a sugary angel. The sweet honey compliments the keen cardamom flavor, which provides a tremendous sensation in your mouth.” - Nofa
“An airy base serves as a vehicle for a delicious blend of flavors that will make you want more. The rich buttercream, golden honey, and hint of lemon and spices all make this unique cookie a memorable recipe that refuses to be forgotten. They look really cute too!” Sava, 7th grade
What you need
Metal bowls
Electric mixer
Measuring cups and spoons
Your wits
Ingredients
Cardamom shortbread
200g(¾ cup & 2 tablespoons) of salted butter
85g(7 tablespoons) caster or granulated sugar
200g(1 ½ cups) all purpose flour
70g(¼ cup & 2 tablespoons) fine semolina(semolina flour)
¾ teaspoon ground cardamom
Yellow food coloring(optional)
Buttercream filling
75g(⅓ cup) butter, room temperature
125g(¾ cup & 2 tablespoons) powdered sugar
½ teaspoon vanilla bean paste
1 tablespoon lemon juice
1-2 tablespoons milk(any type)
Instructions
Preheat oven to 350*F
For the cookies, cream the butter and sugar until smooth and fluffy
Then add the semolina, cardamom, and flour and mix until just combined
Add the food coloring until satisfied with the color
Roll out the shortbread and cut 2” circles
Bake them for 10-15 minutes on 350*F
Meanwhile, make the buttercream. In a bowl, mix the butter and powdered sugar until smooth and fluffy.
Add the lemon juice and vanilla bean paste and mix
Pour in milk until it is a pipeable consistency.
When the cookies have cooled, pipe some buttercream around the circumference of the cookies and put a little bit of honey on the inside.
Decorate the cookies with 3 stripes of royal icing and cute little royal icing faces. Bee creative!
Photo by Nur Schlenker
Photo by Nur Schlenker